Ingredients:
� 12oz / 350g plain flour
� 1/4 teaspoon easy blend yeast
� 7fl oz/200ml warm water
� olive oil

� 1/2 pint /300ml warm water
� 1 tablespoon olive oil
� 5 tablespoons warm milk
� 1 1/4 lb / 500g plain flour
� 1 teaspoon easy blend yeast
� 1 tablespoon salt
� cornmeal to dust

Method:
� Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. 
  Place in a bowl and brush with olive oil. Cover and leave to rise in a warm 
  place until tripled in size (5-24 hours).  Now chill.

� Stir the warm water, milk and olive oil into the chilled mixture.  Slowly add 
  this mixture to the 1 1/4 lb of flour, adding the yeast and salt.

� Using either a food processor or those at the end of your wrists, form into a 
  dough and then knead on a floured surface until springy. Put dough in an oiled 
  bowl, cover and leave to rise until doubled in size.

� Divide into four and stretch dough into rectangles, pressing flat with your 
  knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. 
  Pre-heat oven to 220°C, gas mark 7. Heat baking sheets in oven. Dust baking 
  sheets with cornmeal and place dough on top.

� Bake 25 minutes, sprinkling with water three times during the first 10 minutes.